Cream Kunafa: A Home-Style Recipe
Sweets · Makes 8 portions · Published October 22, 2026
This cream-filled variation replaces stretchy cheese with a thick milk filling. Cooling the filling before assembly prevents it from soaking the kataifi.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 300 g kataifi
- 120 g melted butter
- 2 cups whole milk
- 1/4 cup cornstarch
- 2 tbsp sugar for filling
- 1 tsp orange blossom water
- 3/4 cup sugar for syrup
- 1/2 cup water
- 1 tsp lemon juice
- 2 tbsp pistachios
Method
- Whisk cold milk, cornstarch and 2 tablespoons sugar. Cook over medium heat, whisking until bubbling and thick; continue 1 minute. Stir in half the blossom water and cool.
- Simmer remaining sugar, water and lemon for 6 minutes, add remaining blossom water and cool. Heat oven to 375°F.
- Toss separated kataifi with butter. Press half into a greased 9-inch pan. Spread cooled cream, leaving a 1/2-inch border. Cover with remaining dough.
- Bake 30–40 minutes until golden. Rest 10 minutes, drizzle with syrup and garnish with nuts. Chill uneaten cream pastry within 2 hours.
A better result
The filling should mound on a spoon. If still runny, cook it longer before assembling; do not add dry starch directly to a hot filling.
Serve it together
Serve beside fresh fruit. Our cream kunafa is a ready-made option when you want dessert without preparing pastry and filling separately.
Prefer it ready to serve?
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